| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits, Grains |
California |
Side dishes, Vegetables, Fruits |
9 |
Servings |
INGREDIENTS
| 1 |
|
Seedless English cucumber |
| 3 |
md |
Tomatoes — cored |
| 3/4 |
c |
Cilantro |
| 1/2 |
|
Pineapple — peeled |
| 1/2 |
|
Honeydew melon — peeled and |
|
|
Seeded |
| 1/2 |
|
Papaya, peeled, seeded and |
|
|
Cubed |
| 1 |
|
Red onion — diced |
| 1 |
|
Jalapeno chile — minced |
| 1 |
tb |
Vegetable oil |
| 2 |
tb |
White wine vinegar |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
1. If using a seedless cucumber, it is not necessary to peel or seed it.
Peel other types of cucumber, remove seeds, and discard peel and seeds. Cut
cucumber into 1/2-inch-thick slices. Cut each cored tomato into pieces
about 1/2-inch square. Reserve 6 sprigs of cilantro for garnish, and mince
the rest. Cut pineapple and honeydew melon into 1-1/2-inch cubes.
2. Place pineapple, papaya, honeydew, red onion, cucumber, tomatoes,
jalapeno chile, and minced cilantro in a medium bowl. Toss together with
oil, vinegar, and salt. Chill 4 to 8 hours. Remove from refrigerator 30
minutes before serving. Garnish with reserved cilantro sprigs.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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